Cook I; Full-time, MMMC

About the role

Cooks I prepare a variety of foods for all areas of dining services including patient, guest, cafeteria, and catering to ensure high customer satisfaction. They also assist in the planning of menus and in the purchasing of staples.

Responsibilities

• Prepares and cooks, in large quantities, food for service to patients, guests, cafeteria and catering including scratch cooking from basic ingredients, garnished in an attractive manner.
• Cooks I coordinate room service trayline to ensure sufficient and proper food items are available during meal service.
• Cooks I participate in recipe development. They communicate to appropriate staff in an effective and team-like manner.
• Cooks I follow recipes to prepare and cook food items. They modify or convert recipes for different quantities, special diets, and other needs as directed by manager.
• Cooks I ensure proper quality and appearance of product according to established standards. They perform opening/closing of cooks and production area including daily equipment check and temperature monitoring. They contact maintenance as needed and follow up to ensure proper food safety.
• Cooks I adhere to proper food handling, sanitation, and safety procedures per regulatory standards. They maintain appropriate temperature, adhere to appropriate dating, labeling and rotation of all food items. They document Hazard Analysis Critical Control Point (HACCP) logs on a routine basis.
• Cooks I maintain organized food production area(s) for efficiency and cleanliness while maintaining an effective workflow. They coordinate food orders with the production team and assist the Food Service Aides as required which may include, but not limited to, checking incoming orders for quality, temperature and quantity.
• Cooks I store leftovers according to established standards. They plan and utilize leftovers appropriately to minimize waste. They order food supplies for cafeteria. They submit order to supervisor. They maintain food inventory. They receive, check, and sign for foodstuff and/or issuing. They assist with proper stock rotation of food supplies.
• Cooks I ensure hot food availability. They monitor food availability during cafeteria service hours, adjust accordingly. They plan for daily, holiday and theme menus in collaboration with supervisor. They ensure smooth operation of cafeteria services during absence of supervisor. They are responsible for inventory of all food and supply items as assigned.
• Cooks I maintain cleanliness and sanitation of equipment, food storage and work areas. They complete cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Cooks I listen to customer complaints and suggestions. They facilitate improvement of service and food quality. They resolve complaints. They implement suggestions within parameter of position. They refer more complex concerns to supervisor.
• Cooks I instruct personnel in use and safety requirements of equipment as well as the cleaning/sanitation methods. They provide efficient and effective methods of maintaining work area. They assist with orienting new employees to their work area.
• Cooks I participate in and/or contribute to programs, committees, or projects designed to improve quality of service and employee productivity.

Requirements

• Minimum one (1) year of hospital, institutional, or restaurant cooking experience to include food preparation.
• A high school diploma or General Education Development (GED) is required.
• A Food Handling Certificate is required at hire OR a ServSafe Food Handler Program Certificate is required at hire.
• Demonstrated knowledge of and skill in ability to follow and modify recipes for quantity and taste, ability to safely and effectively operate standard foodservice equipment, adaptability, decision making, customer service, oral communication, planning, problem solving, teamwork.
• Post high school on-the-job training in basic institutional food prep and cooking.

Qualifications

• High school diploma or General Education Development (GED) required.

Skills

• Knowledge of and skill in ability to follow and modify recipes for quantity and taste.
• Ability to safely and effectively operate standard foodservice equipment.
• Adaptability, decision making, customer service, oral communication, planning, problem solving, teamwork.

Benefits

N/A

Pay

N/A

Schedule

N/A